Off the Hook: Review

I was super excited to try Off this Hook this week. It has been on my radar for quite awhile, but for different reasons we had never eaten here until recently. Located in the building that used to be home to late night favorite, PT’s (long time locals would remember it well), it was kind of like stepping back in time a bit for me. But with lots of nice updates. And a completely different type of menu.

Off the Hook offers fresh, local seafood, burgers, pizza, and the Gobbler (so you can have Thanksgiving any day of the year except for Tuesdays and Wednesdays when they are closed). They also offer a gluten free menu as well as vegan and vegetarian options. So pretty much anyone with any dietary need can eat here and have some really amazing options to choose from. Oh, and I almost forgot…they have a doggie menu too!

Having perused the menu beforehand, I already knew what I was going to order. But it was a tough choice, and I totally want to come back to sample so many other things.

I went ahead and ordered the pork wings with a maple bourbon BBQ sauce to start. These were basically very meaty pork lollipops and they were delicious. My husband took one bite and decided that since they were so tender and tasty he was not sharing. I had to steal a quick bite when my husband wasn’t looking because I am pretty sure I would have lost a hand or at least a finger if he had noticed. They were served with a choice of either ranch or blue cheese dressing and a few celery sticks.

For dinner my husband went with the lobster mac and cheese, I went with the Snapper Moqueca, and our friend John went with a salad and peel and eat shrimp. All were beautifully presented and foreshadowed the quality of the food as well.

To start with the easy stuff, the salad was a nice size and the veggies were fresh and not in any way wilted. And the peel and eats were cooked perfectly.

The lobster mac and cheese was over the top and very rich. Perfectly cooked potato gnocchi were sautéed with lobster, garlic and shallots, mixed with a Parmesan and cheddar cheese sauce, plated over melted brie, and then baked with a crab and breadcrumb topping. It was delicious, but so rich that more than a few bites would have done me in. Personally, I think this would make a better appetizer than entree due to the extreme richness.

My Snapper Moqueca was amazing. This Brazilian fish stew was full of little neck clams, yellowtail snapper and Gulf shrimp all steamed in a broth of tomato, cilantro, coconut milk, and jalapeños. It is served with a side of cajun risotto and warm pita bread. The seafood was perfectly cooked, and the broth was full of flavor and slightly spicy with the addition of jalapeños, but not overpoweringly so. I loved the pita served with it and used it to dip into the rich broth. The rice was good as well, but I would have preferred a plain rice instead that would have been perfect to mix into the stew is desired, as it was a little too busy for me served together.

I had planned on ordering dessert as well, but the portions were so very nice and large that even without finishing my meal I was too full to order. But I had my eye on the vanilla bean brûlée cheesecake and a limoncello. Next time! Now I absolutely have to go back!

Off the Hook also has two bars as well as indoor and outdoor dining. From 4 to 6pm they have some nice happy hour specials. I cannot believe that I found Disco Fries on their menu! If you don’t know what those are, you need to find out stat and order some!

There are many places to eat on this island, so before you decide where to go, be sure to read my Key West restaurant reviews; check out our restaurant review section of this blog.

To see what is happening on the island during your visit, check out our Key West Events Calendar to see other upcoming special events.

And for more information about the fun side of Key West… things to do and see in our island city, go to our Key West Web Site.

Feel free to Email Me if you have any questions about Key West!!

Island Genn – Your Key West Concierge

About the author: Island Genn

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